Raspberry and Mango Jam
Brighten your breakfast table with a jar of homemade Raspberry and Mango Jam, a delightful blend of tangy raspberries and sweet, tropical mangoes. This easy-to-make recipe combines fresh fruit, a touch of lemon juice, and just the right amount of sugar to create a jam bursting with vibrant flavor and natural color. Perfectly textured with small fruit chunks, this jam is incredible slathered on toast, swirled into yogurt, or as a topping for pancakes. With only 10 minutes of prep and 25 minutes of cooking, this jam is a quick yet impressive way to preserve the taste of summer. Whether enjoyed immediately or stored for later, this small-batch jam recipe is a must-try for jam enthusiasts and beginners alike!
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Recipe Information
Ingredients
- 300 grams fresh raspberries
- 300 grams ripe mangoes, peeled and diced
- 400 grams granulated sugar
- 2 tablespoons lemon juice
- 50 milliliters water
Instructions
Wash the raspberries thoroughly under cold running water, and set them aside to drain in a colander.
Peel the ripe mangoes, remove the pit, and dice the flesh into small pieces.
In a large saucepan, combine the raspberries, diced mangoes, and water. Cook over medium heat, stirring occasionally, until the fruits start to soften and release their juices, approximately 5–7 minutes.
Use a potato masher or the back of a wooden spoon to mash the fruits gently, leaving some chunks for texture if desired.
Stir in the granulated sugar and lemon juice, and increase the heat to bring the mixture to a boil. Stir constantly to prevent the mixture from sticking or burning.
Once boiling, reduce the heat to a gentle simmer. Continue to cook the jam, stirring frequently, for 15–20 minutes or until it thickens to your desired consistency.
To test the jam, place a small spoonful on a cold plate and tilt the plate slightly. If the jam wrinkles when pushed with your finger, it’s ready; if it runs, cook for a few more minutes and test again.
Once the jam is done, remove the saucepan from the heat and let it cool slightly for 5 minutes.
Carefully spoon the jam into sterilized jars, leaving about 1/4-inch of headspace at the top. Seal the jars tightly with their lids while the jam is still warm.
Allow the jars to cool completely at room temperature. Store the jam in the refrigerator for up to 3 weeks or process the jars in a water bath canner for long-term storage.
Nutrition Facts
Calories |
343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.1 g | 4% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8 mg | 0% | |
| Total Carbohydrate | 83.4 g | 30% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 55.7 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 988 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
